Ike's Love And Gets Conditional Pass on Health Inspection

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

-Observed mop sink hot water is reaching a maximum of 110F when 120F is required.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

1. DISCONTINUE storing food underneath piping to prevent contamination. -Observed food stored directly underneath the piping for the food preparation sink.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

-Observed cut tomatoes and tuna at 58F-60F, ranch and mayonnaise (contains egg) at 60F, 49F cold cut meat, in two different cold tops stored due to equipment not holding temperature properly. Per Person in Charge, items had been in unit for 4 hours+. Corrected on site - Per Inspector's request, food items were voluntarily discarded at time of inspection.

1. PROVIDE information from manufacturer that mushrooms have been washed or WASH all fruits and vegetables. -Observed mushrooms in box that does not contain information about being pre-washed. Per Person in Charge, the mushrooms are not washed before cooked.

1. PROVIDE information from manufacturer that mushrooms have been washed or WASH all fruits and vegetables. -Observed mushrooms in box that does not contain information about being pre-washed. Per Person in Charge, the mushrooms are not washed before cooked.